Cut the tempeh into pieces and marinate in a little soy sauce. Cut the carrots into sticks, cut the onion into rings, chop the chilli. Roughly cut the chestnuts (pre-cooked, from the vacuum pack).

Heat some rapeseed oil and fry the tempeh until it has a nice golden brown color. Remove from pan and set aside.

Now put some oil back into the hot pan and first sweat the onions, then add the carrots and chilli and sauté. Now add the chestnuts and caramelize with a splash of agave syrup.

Deglaze with a little soy sauce, add tempeh, heat everything well again, done! I'll serve it with couscous.